Name: Parmesan Crusted Chicken With Mayo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup mayonnaise; 1/4 cup grated Parmesan cheese; 1/4 cup Italian seasoned bread crumbs; 4-5 (1 ½ - 2 pounds) thin cut chicken breasts

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This Parmesan Crusted Chicken With Mayo is one of the easiest ways to turn chicken breasts into a juicy, flavorful dinner. A simple mixture of mayonnaise and Parmesan keeps the chicken moist as it bakes, while seasoned breadcrumbs create a golden, crispy topping. Best of all, there’s no frying and no complicated breading station—just a handful of ingredients and about 30 minutes.

If easy chicken dinners are always in rotation at your house, try my Baked Boneless Chicken Breast, Melt In Your Mouth Chicken, Chicken Milanese, or Ritz Cracker Chicken next.

✨ Before You Begin

✨ Use thin, evenly sized chicken breasts. They’ll cook through before the Parmesan topping gets too brown. If yours are thick, slice them horizontally or pound them to an even thickness.

✨ Keep the layers separate. Spread the mayo-Parmesan mixture over the top of the chicken, then sprinkle the breadcrumbs over it. This helps the breadcrumbs stay crisp and golden instead of getting absorbed into the mayo.

✨ Cook to temperature, not just time. Chicken breast thickness varies, so use the baking time as a guide. Bake just until the chicken reaches 165°F (74ºC) in the thickest part to keep it juicy and tender.

Ingredients + Key Notes

Chicken Breasts: Thin-cut, boneless, skinless chicken breasts work best because they cook quickly and evenly. If you’re starting with thicker breasts, slice them horizontally or pound them to an even thickness.

Mayonnaise: The secret to exceptionally juicy chicken! Mayo helps protect the lean chicken breasts from drying out while also giving the Parmesan and breadcrumbs something to cling to. I prefer full-fat mayonnaise for the best flavor and texture.

Parmesan Cheese: Adds savory, salty flavor and helps create that delicious golden topping. Finely grated Parmesan blends most evenly with the mayonnaise.

Italian-Seasoned Breadcrumbs: These give the chicken its crisp, flavorful crust without requiring a long list of additional seasonings. For extra crunch, you can substitute Panko breadcrumbs, but you’ll want to add a little Italian seasoning since Panko is typically unseasoned.

🥣 How to Make Parmesan Crusted Chicken With Mayo

Prep the chicken. Arrange the chicken breasts in a single layer in the prepared baking dish.

Make the Parmesan mayo topping. Stir the mayonnaise and Parmesan together until evenly combined.

Coat the chicken. Spread the mayo-Parmesan mixture evenly over the top of each chicken breast.

Add the breadcrumbs. Sprinkle the seasoned breadcrumbs evenly over the mayo-Parmesan layer.

Bake until golden. Bake until the topping is golden and the chicken reaches 165°F (74ºC) in the thickest part. Let the chicken rest for a few minutes before serving.

⭐ Pro Tips

⭐ Keep the chicken an even thickness. Thin, evenly sized breasts cook at the same rate, so you don’t end up with dry edges while waiting for the center to finish.

⭐ Don’t mix the breadcrumbs into the mayo. Layering them on top keeps the crumbs drier so they can become golden and crisp in the oven.

⭐ Use finely grated Parmesan. It incorporates smoothly into the mayonnaise and creates a more even topping than larger shreds.

⭐ Don’t overdo the mayo mixture. Spread it in an even layer over the chicken rather than piling it on. Too much can make the topping heavy and prevent the breadcrumbs from crisping.

⭐ Give a pale crust a quick finish. If the chicken is cooked but you’d like the topping more golden, place it briefly under the broiler. Watch it closely—the Parmesan and breadcrumbs can brown quickly.

⭐ Give the chicken some breathing room. Arrange the breasts in a single layer with space between them. Crowding the pan traps steam, which can keep that breadcrumb topping from getting as crisp and golden.

⭐ Let it rest before serving. A short rest gives the juices a chance to redistribute through the chicken instead of running out as soon as you cut into it.

Storing + Reheating + Freezing + Make-Ahead

Storing: Let leftover Parmesan crusted chicken cool, then store it in an airtight container in the refrigerator for up to 3–4 days.

Reheating: For the crispiest topping, reheat the chicken in a 350°F oven or air fryer until heated through. The microwave works in a pinch, but the breadcrumb topping will soften.

Freezing: Freeze cooked and completely cooled chicken in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the topping won’t be quite as crisp after freezing.

Make-Ahead: You can mix the mayonnaise and Parmesan together up to 2 days ahead and refrigerate it in an airtight container. For the best crust, assemble the chicken with the mayo mixture and breadcrumbs just before baking rather than storing it fully assembled.

Serving Recommendations

This Parmesan crusted chicken with mayo is rich and savory, so I love pairing it with simple sides that balance the crispy, cheesy topping.

Potatoes: Serve it with Mashed Potatoes, Air Fryer Potato Wedges, or crispy Parmesan Potatoes for a classic comfort-food dinner.

Vegetables: Roasted Broccoli, Crockpot Green Beans, Sauteed Asparagus, or Creamed Corn add freshness and make this an easy complete meal.

Salad: A simple KFC Coleslaw, Carrot Salad, or House Salad is perfect when you want to keep dinner a little lighter.

Pasta: My Lemon Garlic Pasta is especially good with this chicken—the bright lemon and garlic balance the rich Parmesan topping. Buttered Noodles or a simple olive oil and Parmesan pasta also work well.

Rice: Fluffy white rice, Rice Pilaf, or Dirty Rice are all easy options for soaking up any flavorful juices from the chicken.

Frequently Asked Questions

◆ Why put mayonnaise on chicken?

Mayonnaise helps keep lean chicken breasts moist as they bake and gives the Parmesan and breadcrumbs something to cling to. It also eliminates the need for a traditional flour-and-egg breading station.

◆ Does Parmesan crusted chicken with mayo taste like mayonnaise?

No. As the chicken bakes, the mayo blends with the Parmesan and becomes part of the savory, creamy topping rather than tasting strongly like mayonnaise.

◆ Can I use Panko instead of breadcrumbs?

Yes. Panko will give you a lighter, crunchier crust. Since it’s usually unseasoned, add a little Italian seasoning to give it the same flavor as Italian-seasoned breadcrumbs.

◆ Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well, but they’ll generally need a little longer to cook. Bake until they reach at least 165°F in the thickest part.

◆ Why isn’t my Parmesan crust crispy?

Too much mayo, overcrowding the pan, or excess moisture on the chicken can prevent the topping from crisping. Pat the chicken dry before assembling, use an even layer of the mayo-Parmesan mixture, and leave some space between the pieces. If the chicken is cooked but the crust needs more color, give it a brief finish under the broiler.

◆ Can I make Parmesan crusted chicken without breadcrumbs?

Yes. You can leave off the breadcrumbs and bake the chicken with just the mayonnaise and Parmesan topping. It won’t have the same crispy crust, but you’ll still get juicy chicken with a savory Parmesan topping.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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